Something's happened to the world of food lately that has taken the profession by storm. There was a time when slaving away over a hot stove was not such a desirable way to earn a living but lately it's become rather glamorous.

As more and more people are entering the food and beverage industry as professionals in for the long haul instead of using the industry as a stepping stone to another, culinary arts colleges are prospering.

The demand for formal education is growing so rapidly that culinary arts colleges are finding themselves teaching at full capacity. Some of them even enjoy the luxury of a waiting list of eager students ready to enroll.

Many culinary arts colleges are undergoing expansion to meet public demand. Some of them are expanding their facilities and hiring more teachers. Others are expanding their programs from general culinary education to specialty programs focused on such sub-categories as pastries, food science, and restaurant management.

Traditional culinary arts colleges aren't the only learning institutions enjoying the increased interest in the field. Many colleges that once offered other associates degree programs have expanded their programs to include culinary arts, too.

Many perspective chefs find themselves ready to get started early and study the basics of cooking in high school programs instead of waiting for graduation to enroll in one of the many culinary arts colleges across the country. Many high school programs feature classes that closely follow the basics taught in culinary schools.

Culinary arts colleges can now be found in most cities across the country. Many of these schools once had a single facility housed in a centralized, often downtown, location but have expanded into the suburbs and surrounding communities to meet the demand for these increasingly popular classes.

All culinary arts colleges must meet the same standards in order to receive accreditation for teaching. Schools vary a bit however, due to location.

Culinary arts colleges located in the wine country of California, Oregon, and Washington are likely to put more emphasis on wine than schools in other locations. Schools in the area of the seafood rich Chesapeake Bay strongly emphasize the native fish, crustaceans, and seafood found in abundance there.

It's true that slaving away over a hot stove doesn't excite a lot of people but for those who find excitement in the prospect of exploring in depth the fascinating world of food, culinary arts colleges are an excellent way to start the adventure.